Pin It Summer heat had taken over the kitchen, and I needed something that wouldn't make me sweat over the stove for an hour. I remembered a trip to a tiny trattoria outside Rome where they served the simplest plate: grilled chicken, tomatoes, mozzarella, and basil. It tasted like sunshine. Back home, I replicated it in a bowl, adding greens and a quick balsamic drizzle. It became my go-to when I wanted something bright, fast, and unapologetically fresh.
I made this for a friend who swore she hated salads. She took one bite, paused, and asked if I'd made the chicken from scratch. Of course, I said—it's just seasoned and grilled. She couldn't believe something so simple could taste this good. By the end of the meal, she'd scraped her bowl clean and texted me the next day asking for the recipe.
Ingredients
- Boneless, skinless chicken breasts: Slicing them in half horizontally is the secret to quick, even cooking and tender bites every time.
- Olive oil (for chicken): This helps the seasonings stick and keeps the meat moist on the grill without adding heaviness.
- Dried Italian herbs: A blend of oregano, thyme, and basil brings instant Mediterranean warmth to the chicken.
- Garlic powder: It distributes more evenly than fresh garlic and won't burn on the grill.
- Sea salt and black pepper: Simple, but they make every other flavor come alive.
- Fresh mozzarella balls: Look for the ones packed in water—they're creamy, mild, and melt slightly when they touch warm chicken.
- Ripe tomatoes: Use the ripest you can find; their sweetness balances the tangy balsamic beautifully.
- Fresh basil leaves: Tear them just before serving to release their fragrant oils.
- Mixed salad greens: Arugula adds a peppery bite, spinach keeps it mild—choose what you love.
- Balsamic vinegar: Cheap vinegar works fine here since you're reducing it down to concentrate the flavor.
- Honey: Just a tablespoon smooths out the acidity and gives the reduction a glossy finish.
- Extra-virgin olive oil (for finishing): This is your final flourish—use the good stuff for drizzling.
Instructions
- Get the grill ready:
- Preheat your grill or grill pan to medium-high heat so it's hot enough to sear the chicken without sticking. A properly heated surface makes all the difference in getting those beautiful char marks.
- Prep the chicken:
- Slice each chicken breast in half horizontally to create thinner cutlets, then drizzle with olive oil and season both sides with Italian herbs, garlic powder, salt, and pepper. This ensures fast, even cooking and maximum flavor in every bite.
- Grill the chicken:
- Place the cutlets on the hot grill and cook for 4 to 5 minutes per side, until the juices run clear and the internal temperature reaches 165 degrees. Let them rest for 5 minutes before slicing so the juices redistribute and the meat stays tender.
- Make the balsamic reduction:
- In a small saucepan, combine balsamic vinegar and honey, then bring to a gentle boil. Reduce the heat to low and simmer for 5 to 7 minutes, stirring occasionally, until it thickens and coats the back of a spoon.
- Assemble the bowls:
- Arrange salad greens in each bowl, then top with sliced grilled chicken, mozzarella, tomatoes, and torn basil leaves. Drizzle generously with extra-virgin olive oil and the balsamic reduction, then season with a pinch of salt and pepper to taste.
- Serve immediately:
- Enjoy while the chicken is still warm and the mozzarella is starting to soften from the heat. The contrast of temperatures and textures makes this bowl truly special.
Pin It One evening, I served this to my family on the back patio as the sun was setting. My dad, who usually asks for seconds of pasta, pushed his empty bowl toward me and said it was one of the best meals he'd had all summer. That's when I knew this recipe was a keeper—not because it was complicated, but because it let the ingredients speak for themselves.
Choosing Your Ingredients
The quality of your tomatoes and mozzarella will make or break this dish. I learned this the hard way when I used pale, flavorless tomatoes from the supermarket in January—it tasted like disappointment. Wait for summer tomatoes if you can, or grab cherry tomatoes, which tend to be sweet year-round. For mozzarella, skip the pre-shredded stuff and go for fresh balls packed in brine; the difference is night and day.
Make-Ahead and Storage Tips
You can grill the chicken up to two days ahead and store it in the fridge, then slice and reheat it gently or serve it cold over greens. The balsamic reduction keeps for weeks in a sealed jar at room temperature and actually thickens a bit more as it sits. Just don't assemble the full bowls in advance—the tomatoes will get soggy and the basil will wilt.
Ways to Customize Your Bowl
This recipe is endlessly adaptable depending on what you have or what you're craving. I've swapped the chicken for grilled shrimp, added avocado slices for creaminess, or tossed in toasted pine nuts for crunch. Sometimes I skip the greens entirely and serve it over warm quinoa or farro for a heartier meal.
- Try heirloom tomatoes in multiple colors for a stunning presentation.
- Add a handful of arugula for a peppery bite that contrasts with the sweet balsamic.
- Toss in some sliced red onion or capers if you want a sharper, brinier edge.
Pin It This bowl reminds me that good food doesn't need to be complicated—it just needs to be made with care. Serve it on a weeknight, a lazy Sunday, or whenever you want something that feels indulgent without the effort.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work beautifully. They'll need about 5-6 minutes per side on the grill and offer even more juicy tenderness than breasts.
- → How long does the balsamic reduction keep?
The balsamic reduction stores well in an airtight container in the refrigerator for up to 2 weeks. Gently reheat before using to restore its syrupy consistency.
- → Can I make this ahead for meal prep?
Absolutely. Store the grilled chicken, mozzarella, and vegetables in separate containers. Assemble bowls fresh and drizzle with balsamic reduction just before serving.
- → What can I substitute for fresh basil?
Fresh spinach or arugula works well for greens. For that basil flavor, you could use a light drizzle of basil-infused olive oil or chopped fresh parsley.
- → Is this suitable for keto diets?
Yes, this bowl is naturally low-carb and keto-friendly. The balsamic reduction contains minimal sugar, but you can reduce the honey or use a sugar substitute if strictly monitoring carbs.